For the morning after a big celebration, Paul Cunningham of Henne Kirkeby Kro serves this crisp-fried schnitzel as a sort of hangover cure for the previous night's revelry. Simple veal scaloppine are battered and fried and spiked with briny, spicy condiments like anchovies and fresh-grated horseradish just before being served. Feel free to use chicken or pork instead of veal, if you like.
Featured in: An All-Night Danish Christmas Feast
Ingredients
- 1⁄2 cup (2 1/4 oz.) all-purpose flour
- 6 large eggs, lightly beaten
- 2 cups dried bread crumbs
- 8 veal scaloppine (3 1/2 oz. each), pounded 1/4-inch thick
- Kosher salt
- Freshly ground white pepper
- 1 cup clarified butter or ghee
- Brined anchovies, salt-packed capers, lemon wedges, and freshly grated horseradish, for serving
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Instructions
Step 1
Place the flour, eggs, and bread crumbs in 3 separate large, shallow bowls or pie dishes. Arrange the veal scaloppine on a cutting board and season both sides of each with salt and white pepper. Coat each scaloppina in flour, shaking off the excess, and then dip completely in the eggs. Drain the scaloppine from the eggs and dredge in bread crumbs, pressing the veal into the crumbs to adhere. Arrange the breaded scaloppine on a wire rack.
Step 2
In a large skillet, heat 1 tablespoon clarified butter over medium-high. Add 1 scaloppina and cook, turning once and adding 1 tablespoon more clarified butter, until the veal is golden brown and crisp, about 4 minutes. Transfer the scaloppina to a wire rack set over paper towels to drain and repeat frying the remaining scaloppine with the remaining 14 tablespoons clarified butter.
Step 3
To serve, place each scaloppina on a serving plate and top with a couple anchovies and a sprinkling of capers, with some lemon wedges on the side. Using a Microplane, grate a little fresh horseradish over each scaloppina just before serving.
- Place the flour, eggs, and bread crumbs in 3 separate large, shallow bowls or pie dishes. Arrange the veal scaloppine on a cutting board and season both sides of each with salt and white pepper. Coat each scaloppina in flour, shaking off the excess, and then dip completely in the eggs. Drain the scaloppine from the eggs and dredge in bread crumbs, pressing the veal into the crumbs to adhere. Arrange the breaded scaloppine on a wire rack.
- In a large skillet, heat 1 tablespoon clarified butter over medium-high. Add 1 scaloppina and cook, turning once and adding 1 tablespoon more clarified butter, until the veal is golden brown and crisp, about 4 minutes. Transfer the scaloppina to a wire rack set over paper towels to drain and repeat frying the remaining scaloppine with the remaining 14 tablespoons clarified butter.
- To serve, place each scaloppina on a serving plate and top with a couple anchovies and a sprinkling of capers, with some lemon wedges on the side. Using a Microplane, grate a little fresh horseradish over each scaloppina just before serving.
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